PRAWNS IN COGNAC SAUCE
Rich and cramy Italian cognac sauce with prawns.
Provided by aimee2011
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- To begin, thinly slice shallots and lay aside.
- Crush garlic with some salt to aid this.
- Finely dice chilli set aside.
- Roughly dice sun dried tomoatoes.
- Heat the butter on a medium to high heat in a large frying pan, when hot add the shallots and garlic to this.
- Saute until the shallots are translucent.
- Add the chilli and saute for a further 5 minutes.
- Add the prawns, and cook until they have developed some colour. Squeeze half the lemon over the pan. Add the sundried tomatoes to the pan and fry for a further 3- 5 minutes, add additional olive oil as required to prevent sticking.
- At this point add the cognac and flambe, with care! Continue to shake the pan until the alcohol is dissolved.
- Add the cream and 70g of parmesan gradually as the sauce thickens and reduces slightly.
- The sauce will be a pink creamy consistency at this point.
- Serve with a bed of tagliatelle, add parmesan to garnish dish and serve.
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